Garlic and Cumin-Seasoned Potato Wedges with Chipotle Ketchup

These seasoned potatoes are delicious. I have a very difficult time stopping myself from devouring them all...but that's not such a bad thing since this recipe is an adaptation from one found in Cooking Light. I would probably recommend these for the fall because you have to turn the oven up so high but you may be able to adapt this to the grill somehow (I don't have a grill or I would have tried it by now ;).

Here is what you will need:

• 1/2 cup ketchup
• 1 teaspoon sugar
• 1 teaspoon fresh lime juice
• 1/4 teaspoon ground chipotle chile powder
• 1/2 teaspoon grown cumin
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 2 pounds small red potatoes, cut into quarters or wedges
• 1 tablespoon extra virgin olive oil
• cooking spray

Step 1:

Preheat oven to 450 degrees and place the baking sheet in the oven.

Step 2:

To prepare the sauce combine ketchup, sugar, lime juice, and chile powder in a small bowl and place in refrigerator while preparing the remaining items. In a separate small bowl combine cumin, salt, and garlic powder (do not worry that the cumin mixture seems very small, it will sufficiently coat the potatoes).

Step 3:

Toss potatoes with oil. Arrange potatoes in a single layer on preheated baking sheet coated with cooking spray. Bake at 450 for 10 minutes, turn potatoes, and bake an additional 5 minutes or until golden and crisp. Place potatoes in a large bowl and sprinkle 1/2 of the cumin mixture and gently toss; sprinkle potatoes with the remaining cumin mixture and gently toss again to coat. Serve immediately with ketchup mixture.

This recipe makes 6 servings (sizes are 1 cup of potatoes and 1 tablespoon of ketchup mixture).